Jalapeno Popper Dip
2 pkgs cream cheese, softened
1 cup mayo
1 4 oz can diced green chiles (I used a 7 oz can, undrained)
1/2 of a 4 oz can diced jalapeno peppers (I used a 7 ounce can, undrained)
1 cup grated Parmesan cheese
**I also added 1/2-1 cup of Panko Japanese breadcrumbs with the Parmesan cheese for a good ol' crunch)
Preheat oven to 375 degrees. In a large bowl, combine cream cheese and mayo (trust me and use your mixer for this), stir until smooth. Stir in green chiles and jalapenos.
Transfer to a baking dish and top with Parmesan cheese (and if you're smart, you'll add that Panko!). Bake 30 minutes.
I served with sea salt pita chips.
Makes 4 cups.